Step 1

Place the steak in the freezer for 30 minutes to firm up slightly, then slice thinly against the grain, using a sharp knife. Lightly freezing the meat will help you slice it more easily.

Step 2

Place the sliced steak in a large bowl and add all the bulgogi ingredients, except the neutral oil.

Step 3

Mix together thoroughly, then cover and refrigerate for 3 to 4 hours.

Step 4

In a large frying pan (skillet), heat the neutral oil over medium-high heat. Scoop out the steak, using a slotted spoon, allow any excess sauce to drip off, then fry the steak in the hot oil. Use tongs to separate the steak slices during cooking, and cook until cooked through which should take approximatley 5 minutes.

Step 5

Place the lettuce leaves, on a large platter and fill with the bulgogi beef, carrot, cucumber, bell peppers and spring onions (scallions). Sprinkle with the sesame seeds and toasted peanuts (optional) before serving.